Article
Agriculture, Multidisciplinary
Chunmei Liu, Qichao Wei, Xia Li, Dong Han, Jiqian Liu, Feng Huang, Chunhui Zhang
Summary: The study examined the expression profiles of mitochondrial proteins at death and 24 h postmortem to characterize potential mechanisms affiliated with tenderization. Results showed that tender meat at 24 h postmortem exhibited more serious mitochondrial damage. Differentially-expressed proteins were primarily involved in postmortem energy metabolism, apoptosis, and mitochondrial morphological alterations, highlighting the potential role of mitochondrial damage in beef muscle tenderization through energy metabolism and cell apoptosis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Nino Terjung, Franziska Witte, Volker Heinz
Summary: The increasing demand for higher quality and eating experience has led to a reevaluation of the dry aging process. Research is focusing on different methods to improve this process, but results are not always consistent across experiments. Some conclusions have been derived from literature to understand the key factors and commonalities in dry aging.
Article
Biochemical Research Methods
Matthew D. Schulte, Katherine G. Hochmuth, Edward M. Steadham, Steven M. Lonergan, Stephanie L. Hansen, Elisabeth J. Huff-Lonergan
Summary: This study is the first to identify proteomic and metabolomic variations early (1 h and 1 day) postmortem that are linked to differences in early (6 h) postmortem pH values and to tenderness differences at 1 day postmortem. Potential biomarkers of more rapid postmortem metabolism linked to earlier tenderization in beef are suggested. Identification of these biochemical features will assist in predicting the eating quality of beef products.
JOURNAL OF PROTEOMICS
(2023)
Article
Food Science & Technology
Marcos Claudio S. Virtuoso, Anahid Hosseini, Jennifer L. Aalhus, Manuel Juarez, Heather L. Bruce, Changxi Li, John A. Basarab, Tiago S. Valente, Graham Plastow
Summary: Genetic parameters were estimated for various meat quality traits in commercial beef cattle. Heritability estimates were moderate for tenderness, palatability, and off-flavor, while other sensory traits had negligible or low heritabilities. Objective traits such as pH, intramuscular fat, and shear force had moderate heritability estimates. Genetic correlations between days for sensory traits were generally positive and high. The findings suggest that genetic selection based on objectively measured traits can improve meat quality and consumer satisfaction.
Article
Food Science & Technology
E. Vossen, L. Dewulf, G. Van Royen, I Van Damme, L. De Zutter, I Fraeye, S. De Smet
Summary: The study evaluated the impact of aging period, temperature, and humidity on sensory traits, oxidative stability, and proteolysis of Belgian Blue beef. Results showed no further tenderization after three weeks, but increased metmyoglobin formation and lipid oxidation after nine weeks. Aging temperature and relative humidity had limited effects on quality traits.
Article
Chemistry, Applied
Jae Yeong Kim, Boin Lee, Eun Joong Kim, Young Min Choi
Summary: This study compared the caspase levels and myofibrillar protein degradation of longissimus thoracis muscles between two groups with varying extents of tenderization during postmortem aging to investigate the cause of tenderness variation in aged beef from Holstein-Friesian steers. The group with higher tenderization showed lower Warner-Bratzler shear force (WBS) and higher initial tenderness values compared to the group with lower tenderization at 14 and 28 days (P < 0.05), with no difference between the groups at 0 days (P > 0.05). The higher tenderness improvement in the group with higher tenderization at 14 days might be related to lower cytochrome C and caspase levels and higher degradation of desmin and troponin T compared to the group with lower tenderization (P < 0.05).
Article
Food Science & Technology
Lorena Mendes Rodrigues, Angelica Sousa Guimaraes, Johnathan de Lima Ramos, Robledo de Almeida Torres Filho, Paulo Rogerio Fontes, Alcineia de Lemos Souza Ramos, Eduardo Mendes Ramos
Summary: This study evaluated the effects of gamma radiation on the quality of post-rigor beef. The results showed that irradiation reduced bacterial counts and increased the tenderizing ability of the beef, but it also led to higher exudation and cooking losses. Gamma radiation can be used to ensure microbiological safety during short-term storage at high temperatures.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Larissa A. Koulicoff, Terra Heilman, Lauren Vitanza, Amelia Welter, Haley Jeneske, Travis G. O'Quinn, Stephanie Hansen, Elisabeth Huff-Lonergan, Matthew D. Schulte, Michael D. Chao
Summary: Matrix metalloproteinases (MMPs) play a crucial role in the postmortem aging of beef muscles by degrading connective tissues. In this study, MMP-9 was identified as the MMP responsible for collagen degradation in beef. The addition of supranutritional levels of zinc significantly increased MMP-9 activity. These findings provide valuable insights for improving connective tissue management in the beef industry.
Article
Nutrition & Dietetics
Changwei Cao, Zhichao Xiao, Huiquan Tong, Yuntao Liu, Yinglong Wu, Changrong Ge
Summary: The study found that orally administered chicken bone collagen peptides have significant effects in alleviating skin aging by improving the composition and structure of aging skin, enhancing skin antioxidant levels, and inhibiting inflammation. The mechanism of action involves reducing skin oxidation, activating the TGF-beta/Smad signaling pathway for collagen synthesis, inhibiting collagen degradation, and suppressing skin inflammation. It was also discovered that lysosomes activation may play an important role in the anti-aging effects of orally administered collagen peptides.
Article
Biochemistry & Molecular Biology
Huixin Zuo, Pengsen Wang, Zonglin Guo, Xin Luo, Yimin Zhang, Yanwei Mao
Summary: In this study, the metabolomic analysis of beef during postmortem aging was conducted using the kit method, UHPLC system, and mass spectrometer. The results showed that the energy metabolism qualities of beef reached a stable state after around 2 days postmortem. Metabolomic analysis identified differentially abundant metabolites at different time points during postmortem aging. These findings contribute to a better understanding of the mechanisms behind water-holding capacity and provide valuable insights for future research.
Article
Multidisciplinary Sciences
Bin Yang, Xuejun Liu
Summary: Proteomics profiling revealed that storage at 4 degrees C gradually decreased the pH value, water holding capacity, and moisture content of beef, indicating a decline in glycolysis, oxygen transport, and heme-binding activities which may be associated with poor meat quality and tenderness during postmortem storage at 4 degrees C.
Article
Biochemistry & Molecular Biology
Jibing Ma, Cheng Chen, Qunli Yu, Ling Han
Summary: This study demonstrated the crucial role of AMP-activated protein kinase in promoting mitochondrial apoptosis and bovine muscle tenderization by increasing the Bax/Bcl-2 ratio on the mitochondrial membrane.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Yingbo Peng, Zuyuan Zhang, Chao Wang, Weiqing Zhang, Zengqi Peng, Yawei Zhang
Summary: The effects of citrus aurantium juice (CAJ) immersion and resonant vibration assisted by the immersion on the properties of yak meat were studied. It was found that the immersion in 1% CAJ solution at a meat-to-liquid ratio of 1:2 significantly reduced shear force and cooking loss in supraspinatus and quadriceps femoris muscles. Furthermore, the immersion assisted resonance with specific parameters also decreased shear force in longissimus thoracis muscle and caused changes in its ultrastructure. The study confirms that resonance can tenderize meat by disrupting the integrity of the M-band structure in sarcomere.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
A. Onopiuk, A. Szpicer, G. Pogorzelski, A. Wierzbicka, A. Poltorak
Summary: The impact of exogenous cysteine proteases on beef tenderness from Holstein-Friesian x Limousin multibreed muscles with varying collagen content was investigated in this study. The results showed that cysteine protease could reduce shear force and increase beef tenderness without affecting water holding capacity or color.
Review
Food Science & Technology
Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Summary: This article reviews the latest research progress on the relationship between celiac disease (CD) and gluten. It emphasizes the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten, and gluten-free diets. The limitations in current CD research are also discussed. This study facilitates a comprehensive understanding of CD and gluten, providing a theoretical reference for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xilong Wang, Bei Le, Na Zhang, Kathrine H. Bak, Yuhao Zhang, Yu Fu
Summary: Collagen peptides from fish have excellent bioactive and functional properties, making them important functional ingredients in the food industry. However, the off-flavour in fish collagen peptides limits their application. Therefore, researching the removal of off-flavour compounds from fish collagen peptides is of great importance.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Alina Kondrashina, Elena Arranz, Antonio Cilla, Miguel A. Faria, Marta Santos-Hernandez, Beatriz Miralles, Negin Hashemi, Martin Kroyer Rasmussen, Jette F. Young, Reyes Barbera, Gianfranco Mamone, Lidia Tomas-Cobos, Shanna Bastiaan-Net, Milena Corredig, Linda Giblin
Summary: As food passes through the gastrointestinal tract, its structures are broken down and nutrients are absorbed. While efforts have been made to create a consensus protocol for gastrointestinal digestion, it is also important to mimic food absorption in vitro. This article reviews current detoxification practices, discusses potential routes and limitations, and recommends common approaches to ensure that food digesta is compatible with Caco-2 monolayers. The ultimate goal is to establish a harmonized protocol for in vitro studies on the absorption of food components across the intestinal barrier.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Ao Sun, Lining Chen, Wei Wu, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Summary: Wheat gluten protein hydrolysates were subjected to xylose-induced Maillard reaction at different temperatures (80℃, 100℃, and 120℃) after preparation by Flavourzyme. The resulted MRPs showed increased UV absorption and fluorescence intensity at 120℃, indicating the formation of a large amount of Maillard reaction intermediates. Both thermal degradation and cross-linking occurred during the Maillard reaction, with the former playing a more dominant role at 120℃. MRPs at 120℃ exhibited high umami and low bitter taste, accompanied by a high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor were identified as the main volatile compounds in MRPs at 120℃. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for generating potential plant-based meat flavoring.
FOOD RESEARCH INTERNATIONAL
(2023)
Editorial Material
Food Science & Technology
Yu Fu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Meihong Guo, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Yuhao Zhang
Summary: This study aimed to prepare collagen glycopeptides through transglutaminase-induced glycosylation and examine their salt taste-enhancing effects and mechanism. The sensory evaluation and electronic tongue were used to assess the salt taste-enhancing effects. LC-MS/MS and molecular docking were employed to investigate the underlying mechanism responsible for the enhancement. The results showed that collagen glycopeptides had a significant salt taste-enhancing effect by binding to salt taste receptors through hydrogen bonds and hydrophobic interaction.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Agriculture, Multidisciplinary
Xiaoxue Zhu, Jing Wang, Yujia Lu, Yuchen Zhao, Na Zhang, Wei Wu, Yuhao Zhang, Yu Fu
Summary: Sarcopenia is an age-related muscle disorder characterized by progressive loss of muscle mass, strength, and function. Protein supplements containing branched-chain amino acids have a significant effect on improving sarcopenia. Understanding the molecular mechanism and structure-activity relationship is essential for mitigating sarcopenia. This review summarizes the epidemiology, pathogenesis, diagnosis, and treatment of sarcopenia, and also discusses the latest research on food-derived peptides and their impact on sarcopenia.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Hanyuan Zheng, Shulei Zhao, Yujia Lu, Na Zhang, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Summary: A large amount of poultry blood is generated annually and often wasted, causing environmental pollution and protein resource loss. However, poultry blood has excellent functional properties and is a rich source of essential amino acids, bioactive peptides, and functional components. This study provides a comprehensive summary of recent research progress in the composition, functional properties, and preparation methods of poultry blood-derived peptides, as well as their potential applications in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Stig Skrivergaard, Jette Feveile Young, Navid Sahebekhtiari, Cameron Semper, Meenakshi Venkatesan, Alexei Savchenko, Peter J. Stogios, Margrethe Therkildsen, Martin Kroyer Rasmussen
Summary: We developed a simplified and optimized serum-free cell culture media for the expansion of muscle cells, named Tri-basal 2.0+. Through experimental design and response surface analysis, we identified three highly optimized components (FGF2, fetuin, and BSA) that, together with an insulin-transferrin-selenium supplement, supported the proliferation of bovine satellite cells, porcine satellite cells, and murine C2C12 muscle cells. Tri-basal 2.0+ demonstrated better performance in cell attachment and long-term proliferation compared to 10% FBS, providing an alternative solution for cultivated meat production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Stig Skrivergaard, Martin Kroyer Rasmussen, Navid Sahebekhtiari, Jette Feveile Young, Margrethe Therkildsen
Summary: This study investigated the proliferation and differentiation of bovine satellite cells (SCs) isolated from bull calf and dairy cow muscle samples. Results showed that bull calf SCs had better proliferative performance compared to dairy cow SCs, while the degree of fusion and myotube formation was similar between the two donor types. In addition, the use of a serum-free media enhanced the proliferation of SCs from both donor types and delayed myogenic differentiation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Hai Chen, Ju Zhang, Hongjie Dai, Yu Fu, Liang Ma, Yuhao Zhang
Summary: This study investigates the influence mechanism of clean label skin protein powder (FPP) on the gelation properties of myofibrillar proteins (MPs). The results show that the addition of FPP can improve the water holding capability and texture properties of MP composite gels. FPP slows the aggregation and denaturation of myosin and promotes the formation of disulfide bonds between myofibril proteins, resulting in a stable network structure.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Agriculture, Multidisciplinary
Shulei Zhao, Hanyuan Zheng, Yujia Lu, Na Zhang, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Summary: The long-term consumption of a high-sugar diet can lead to the development of chronic diseases like obesity and type 2 diabetes. Sweet peptides, derived from various food sources, can enhance the sweet taste while maintaining sensory properties. Therefore, the research and application of sweet peptides are promising strategies for reducing sugar consumption.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jin Wang, Baojing Ren, Kathrine H. Bak, Olugbenga P. Soladoye, Mohammed Gagaoua, Jorge Ruiz-Carrascal, Yongfu Huang, Zhongquan Zhao, Yongju Zhao, Yu Fu, Wei Wu
Summary: Three composite biopreservatives (chitosan, tea polyphenols, and grape seed extract) were studied for their preservative effect on goat meat during chilled storage. The meat samples were soaked in the biopreservatives at optimized concentrations and stored at 4 degrees C for 12 days. The study found that the composite biopreservatives contributed to the stability and maintenance of meat quality by reducing lipid oxidation, maintaining color and sensory scores, and inhibiting spoilage bacteria. Molecular docking analysis revealed the mechanism of action, showing that catechins and anthocyanins can bind to DNA gyrase and inhibit DNA synthesis and bacterial growth.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Genetics & Heredity
Soren Drud-Heydary Nielsen, Navid Sahebekhtiari, Ziyu Huang, Jette Feveile Young, Martin Kroyer Rasmussen
Summary: This study analyzed the secretion of miRNAs and proteins during the proliferation and differentiation of satellite cells in vitro, revealing differential secretion of these molecules. The findings suggest that the secreted molecules may play a role in the regulation of muscle development pathways.
Review
Food Science & Technology
Jin Wang, Yu Fu, Tianyu Su, Yupeng Wang, Olugbenga P. Soladoye, Yongfu Huang, Zhongquan Zhao, Yongju Zhao, Wei Wu
Summary: Sheep and goat meats are gaining popularity globally due to their nutritional properties and unique flavor. Recent progress in meat science has allowed for in-depth research on muscle development and post-mortem changes using cutting-edge omics technologies. These multi-omics tools have the potential to uncover the molecular mechanisms and identify biomarkers associated with meat quality, contributing to the optimization of production processes in the sheep and goat meat industry.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
